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Close-up of two cauliflower tacos on a blue plate, filled with creamy buffalo-style cauliflower, guacamole, chopped radishes, shredded cabbage, and a drizzle of orange sauce inside crunchy taco shells.
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Cauliflower Tacos
Prep Time
10 mins
Cook Time
25 mins
 
Course: Main Course
Servings: 6
Calories: 69 kcal
Ingredients
  • 1 head cauliflower cut into 1-inch florets
  • 3 Tbsp. olive oil
  • 1 Tbsp. chili powder
  • 1 1/2 tsp cumin
  • 1/2 tsp. paprika
  • 1/2 tsp onion powder
  • 1/4 tsp red pepper flakes
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
Instructions
Assembly Instructions:
  1. Put cauliflower in a large resealable freezer bag.
  2. Add oil and shake to coat.
  3. In a small bowl, mix spices. Add to bag.
  4. Shake to combine. Remove excess air, seal, and freeze.
Cooking Instructions:

  1. Thaw.

  2. Bake at 400° on a parchment paper-lined baking sheet for 25 minutes, flipping halfway through.

  3. Or cook in the air fryer at 400° for 15 minutes, shaking often.
  4. Serve in soft or hard tacos.
  5. Top with your choice of cabbage or coleslaw, avocado crema, cilantro, jalapeños, sliced radishes, and pico de gallo.